Housemade Sausage Chipotle Recipe

Prep and chill

Cut pork shoulder and pork fat into 1-inch cubes. Place meat and fat in a single layer on a tray and freeze or chill in refrigerator until cold but not frozen — about 20–30 minutes. Chill the bowl of a food processor or stand mixer (if using) and blades briefly, or ensure grinder parts are very cold.

Prepare seasonings

In a small bowl combine kosher salt, brown sugar, ground cumin, smoked paprika, dried oregano and black pepper. Mince the chipotle chiles and garlic finely. If using jalapeño, seed and mince it. Whisk together with apple cider vinegar, adobo sauce and oil to make a loose paste.

Grind (or finely chop) meat

Using a meat grinder fitted with a coarse plate, feed chilled pork shoulder and pork fat through the grinder once. For a finer texture, grind a second time through a medium plate. If you don't have a grinder, finely chop the meat and fat with a very sharp knife until pieces are small (about 1/4-inch). Keep everything cold during this step.

Mix

Place ground meat into a large mixing bowl or the bowl of a stand mixer fitted with a paddle. Add the seasoning paste and the ice water. Mix by hand or with the mixer on low speed. Work the mixture until it becomes sticky and cohesive (6–8 minutes by mixer, 8–10 minutes by hand), indicating good protein extraction. Scrape sides and incorporate any stray bits. Taste a small 1/2 tsp by frying a pinch in a skillet and adjust salt, chipotle or sugar as needed.

If using hog casings, rinse them well under running cold water and soak in warm water for 30 minutes. Run water through each casing to flush the inside. Fit your sausage stuffer with the appropriate sized tube and slide the prepared casing onto the tube, leaving a 6–8 inch tail to tie off.

Fill the stuffer with the sausage mixture, being careful to avoid large air pockets. Stuff casings evenly, filling but not overstuffing (sausage should be firm but pliable). Twist sausages into desired link lengths (about 4–6 inches). If not stuffing, form patties or logs of 3–4 ounces each and refrigerate to firm.

To set links and ensure even cooking, poach the stuffed sausages: bring a large pot of water to 175–180°F (just below simmer). Add the sausages in batches, keeping water at temperature, and poach gently until internal temperature reaches 145°F, about 10–15 minutes depending on size. Remove and cool briefly. Refrigerate if not using immediately.

To cook before serving, heat 1 tablespoon neutral oil or butter in a skillet over medium heat. Add sausages and sear on all sides until nicely browned, about 6–8 minutes total, then reduce heat and cook until internal temperature reads 160–165°F and juices run clear (additional 5–8 minutes) or finish in a 375°F oven for 8–12 minutes. For patties, cook 3–4 minutes per side until browned and cooked through.

Serve the chipotle sausage hot in buns, tacos, or alongside roasted vegetables. Garnish with fresh cilantro, pickled onions, or a squeeze of lime if desired.

Uncooked sausage can be refrigerated for 2 days or frozen for up to 3 months (wrap tightly or vacuum-seal). Cooked sausage will keep in the fridge 3–4 days. Reheat gently to avoid drying.